Chicken Fajitas My Way

Ingredients

• 1.25 lb Chicken Breast (sliced into thin strips)
• 1 whole Lemon (juiced (half for chicken, half for salsa))
• 1 tsp Chili Powder
• 0.25 tsp Ground Cumin
• 0.5 tsp Black Pepper (divided between marinate and seasoning)
• 5 tbsp Extra Virgin Olive Oil (divided among marinating, cooking, and salsa)
• 1 each Green Bell Pepper (sliced into strips)
• 1 each Red Bell Pepper (sliced into strips)
• 1 each White Onion (thinly sliced (red or yellow onion works better))
• 1 each Jalapeño (seeded and finely diced)
• 1 tbsp Garlic (minced (about 3 cloves))
• 1 cup Tomatoes (finely diced, fresh)
• 0.5 cup Jarred Roasted Red Bell Peppers (drained and diced)
• 1 small can Green Chilies (canned) (drained, about 4 oz)
• 1 tbsp Red Onion (finely diced for salsa)
• 0.5 each Chipotle Pepper (minced fine, adds smoky heat)
• 0.25 cup Water (helps vegetables steam)
• 8 each Flour Tortillas (medium size, warmed before serving)
• 2 tbsp Sour Cream (optional topping)
• 0.5 each Avocado (sliced)
• 1 each Lime (cut into wedges for squeezing)
• 1 cup Leafy Greens (shredded lettuce or mixed greens, optional)

Instructions

1. Marinate the Chicken

   Place sliced chicken breast in a mixing bowl. Add the juice of half a lemon, 1 tsp chili powder, 0.25 tsp ground cumin, 0.25 tsp black pepper, and 1 tbsp extra‑virgin olive oil. Toss to coat evenly and let sit.

   Time: PT5M

2. Prepare the Fresh Salsa

   In a small bowl combine 1 cup finely diced fresh tomatoes, 0.5 cup diced jarred roasted red peppers, 1 small can drained green chilies, 1 tbsp finely diced red onion, a pinch of salt and pepper, 1 tbsp extra‑virgin olive oil, the juice of the remaining half lemon, and 0.5 chipotle pepper minced fine. Mix well and refrigerate until needed.

   Time: PT10M

3. Slice the Vegetables

   Thinly slice 1 green bell pepper, 1 red bell pepper, and 1 white onion. Seed and finely dice the jalapeño. Mince 1 tbsp garlic.

   Time: PT5M

4. Cook the Chicken

   Heat the large cast‑iron skillet over medium‑high heat. Add 2‑3 tbsp oil, then add the marinated chicken in a single layer. Cook, stirring occasionally, for 5‑8 minutes until the chicken is opaque and cooked through.

   Time: PT7M

   Temperature: medium‑high heat

5. Set Chicken Aside

   Transfer the cooked chicken to a plate and set aside while you cook the vegetables.

   Time: PT1M

6. Sauté the Vegetables

   Add 1 tbsp oil to the same skillet. Add the sliced bell peppers, onion, and jalapeño. Sprinkle with a pinch of salt and pepper, then pour in 0.25 cup water. Stir and cook for about 4‑5 minutes until vegetables are tender‑crisp.

   Time: PT5M

   Temperature: medium‑high heat

7. Add Garlic and Finish

   Stir in the minced garlic and cook for 1‑2 minutes until fragrant. Return the chicken to the skillet, scraping up any browned bits, and toss everything together for another 2 minutes to combine flavors.

   Time: PT3M

   Temperature: medium‑high heat

8. Warm the Tortillas

   While the fajita mixture is finishing, place the tortillas in the skillet for 30 seconds per side, or until lightly browned and pliable.

   Time: PT2M

   Temperature: medium heat

9. Assemble and Serve

   Place a warm tortilla on a plate, spoon a generous amount of the chicken‑vegetable mixture, top with a spoonful of the chilled salsa, shredded lettuce, a drizzle of sour cream, avocado slices, and a squeeze of lime. Repeat for remaining tortillas.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

30 g

Fat

10 g

Fiber

4 g